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Sunny Mandarin Cheesecake combines a buttery shortcrust pastry with a creamy quark filling and fruity mandarins. The perfect balance between sweet crust, light cream, and refreshing fruits makes it the ideal dessert for any season.
In my bakery, this cake is especially popular with customers who appreciate a not-too-sweet, fruity cheesecake.
Carefully Selected Ingredients
- Low-fat quark: For a lighter filling
- Mandarins: Fruity and juicy
- Shortcrust pastry: Buttery contrast to the cream
- Vanilla pudding: Perfectly binds the filling
- Sunflower oil: Makes the filling especially moist
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Detailed Preparation
- Shortcrust Preparation:
- Cream butter until smooth. Knead ingredients evenly. Don't overwork dough. Carefully form the edge.
- Filling:
- Mix quark until smooth. Incorporate ingredients step by step. Check consistency. Beat until fluffy.
- Fruit Preparation:
- Drain mandarins well. Distribute evenly. Embed first layer. Arrange second layer decoratively.
- Baking Process:
- Maintain exact temperature. Mind filling height. Perform doneness test. Cool slowly.
In my family, this cake is especially popular with children. The fruity mandarins make it a favorite for any occasion.
Perfect Decorations
- Decorate the cheesecake with finely grated orange zest
- A dollop of cream with each slice adds extra creaminess
- Toasted almond slices provide a crispy contrast
- Mint leaves set fresh accents between the mandarins
Creative Variations
- Oranges instead of mandarins give a more intense fruit note
- A layer of chocolate on the shortcrust makes it even more tempting
- For a Christmas version, spices like cinnamon and cardamom in the filling are suitable
Optimal Storage
- The cake keeps in the refrigerator for up to four days
- Let sit at room temperature for 30 minutes before serving
- Best transported in the springform pan with lid
- The mandarins can be fixed with a little cake glaze
Practical Tips
- Chill the shortcrust briefly before lining
- Pour the filling especially slowly onto the first mandarin layer
- Wrap springform pan with aluminum foil if it's not completely tight
- Perform the doneness test carefully
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Serving Suggestions
- Cut the cake into even pieces
- A glass of fresh orange juice or an espresso harmonize perfectly with the flavor
- For special occasions, a light orange sauce can be served
Professional Kitchen Tips
- Pat mandarins dry with paper towels
- Reduce heat shortly before the end of the baking time
- Let cake cool in the pan
After many years of experience with various cheesecake recipes, this version has proven to be the perfect balance between creaminess and fruitiness. The combination of buttery shortcrust pastry, light quark filling, and juicy mandarins makes this cake a timeless classic. I find it particularly fascinating how the mandarins not only provide flavor but also guarantee a perfect, crack-free surface.
Frequently Asked Questions
- → Why doesn't the cheesecake crack?
- The mandarins on the surface prevent the typical cracking because they release moisture during baking.
- → Can I use fresh mandarins?
- Canned mandarins are more suitable as they are more uniform and have more juice. Fresh ones would need to be peeled first.
- → Why is oil added to the quark mixture?
- The oil makes the quark mixture particularly creamy and moist without making the cake too heavy.
- → Can I use other fruits?
- Yes, peaches or pineapple also work well. It's important that the fruits aren't too watery.
- → How long does the cake keep?
- In the refrigerator, well sealed, 3-4 days. It becomes even moister over time.